#batar

Sakınılan göze çöp batar.

Titizlikle korunmak istenen, üzerine fazla düşülüp titrenen şeye çoklukla bir zarar gelir. Bunu önlemek insanın elinde değildir. Bu bakımdan bir şey üzerinde gereğinden fazla, aşırı ölçüde durulup titrememelidir.

Bir konu üzerine gereğinden fazla yoğunlaşmak, aksilikleri de beraberinde getirebilir. Üzerine çok düşülen şeyler daha çok kazaya ve zarara uğrar. Olabileceği düşünülen kötü durumlara…

The vineyards from which Batàr originates have been organically farmed since the wine’s first vintage: 1988. A full conversion to biodynamic techniques was later carried out in 2000. The Pinot Blanc and Chardonnay grapes are processed through micro-vinification: pressing, fermentation and élevage are conducted separately, on a lot-by-lot basis. Grapes are picked in 8 kilo crates and juice is gently extracted with a bladder press. Alcoholic fermentation takes place in French barriques, where the separate lots also undergo full malolactic fermentation. Barrel maturation takes 9 to 12 months. Once élevage is complete, lots are selected, through extensive sampling, for the final blend. After blending, the wine is transferred into cement tanks for a period of six months. The wine is then bottled and rests for a further six months before release. It is best to consume Batàr once the wine has reached maturity, approximately three and a half to four years after harvest. The wine’s maturity plateau is four to twelve years after harvest. No animal products or byproducts are used in the production of this wine, making it suitable for vegans and vegetarians. Querciabella